New Seasons Coastal Kale Salad

New Seasons Market in Portland has this amazing, simple kale salad in their prepared foods section that is a flavor explosion in every bite. Since I am not a huge fan of canola oil and try not to consume it often, I figured that I should recreate this salad at home. I enjoy it all throughout the year but it is especially nice in the summer months. It tastes amazing right away, but can also spend a day or two in the refrigerator if you want to prep it ahead of time. I love it as a side or a main with a protein added.

Serves 2-4

Ingredients:

• 1 bunch of curly kale, washed and chopped finely

• 1/2 large red or sweet yellow onion, sliced thinly

• Juice of 1 lemon

• 3 tablespoons of Coconut Aminos or Bragg’s Liquid Aminos (if soy is tolerated or preferred)

• 1/3 cup extra virgin olive oil

• 1 teaspoon garlic powder

• 3 tablespoons sesame seeds

• 3 tablespoons sunflower seeds

• 3 tablespoons pumpkin seeds

• Freshly grated parmesan to taste

• Salt and pepper to taste

Directions:

1. Whisk the garlic powder, lemon juice, coconut aminos, or Bragg’s aminos + extra virgin olive oil together

2. Place the kale, onion, and seeds into a large salad bowl. Add the whisked dressing to the salad and gently mix. You will want the kale to be pretty coated so the seeds will stay dispersed throughout the greens

3. Grate the fresh parmesan, salt, and pepper to taste and gently mix again.

4. Enjoy!

Fruity Gelatin Gummies

These are a family favorite and a kid-approved healthy snack in my house. When I am not making Elderberry Gummies, this recipe is my go-to for a gut-supportive, nutrient-dense snack. I also love that it takes maybe 5-10 minutes to prep. I love incorporating gelatin into my family’s diet this way. Gelatin is a protein product derived from collagen and besides being super nourishing for the digestive tract, there is evidence that it plays role in joint health and brain function, and may improve the appearance of skin and hair. It is flavorless and colorless and when it dissolves in warm water and takes on a jelly-like texture as it cools.

Makes about 18 gummies

Ingredients:

• 8 Ounces organic unsweetened 100% fruit juice (I like the Santa Cruz, Lakewood, and RW Knudson brands)*

• Options: I like to mix it up and even mix juices within the gummy, 4 ounces each, my favorites include pineapple, pomegranate, tart cherry, blueberry, and orange

• 1/4 cup grass-fed gelatin (I like Great Lakes, Further Foods, and Perfect Supplements)

• 1 tbsp raw honey (optional)

Directions:

1. Combine syrup, juice, and gelatin in a medium saucepan.

2. Heat to medium and stir well until gelatin is completely combined.

3. Add echinacea drops and honey if included and stir again.

4. Remove from heat and pour the mixture into silicone molds or a square baking dish.

5. Refrigerate for 30 minutes or until set.

6. Pop them out of the molds or cut them into square inch pieces.

7. Store in refrigerator for up to 10 days.

Enjoy!!!!

*Juices to try for different flavors and their benefits:

• Orange juice - high in vitamin c, supportive of adrenals (stress) and immunity

• Pineapple or papaya - contains enzymes that are digestion and inflammation supportive

• Tart cherry - supportive of melatonin production/sleep and inflammation

• Pomegranate - high antioxidant content support brain health, inflammation, and sleep
  
  
  

Melon, Basil & Feta Salad

Prep time: 20 minutes

Yield: 8-10 servings

Ingredients:

• 4-5 cups seeded watermelon, cut into 1 inch pieces (about 1/2 a medium sized watermelon)

• 2 English cucumbers, halved lengthwise, seeded, and sliced

• 6 Green onions, chopped

• 1/2 Cup fresh basil (mint works too!), chopped

• 4-6 Ounces cubed or crumbled feta cheese

• 1/3 Cup extra virgin olive oil

• 1/4 Cup balsamic vinegar

• Salt and pepper to taste

Directions:

1. In a large bowl combine the watermelon, cucumbers, onion, basil and feta.

2. In a small bowl add the oil, salt, and pepper and whisk to combine

3. Pour dressing over watermelon mixture and toss until coated.

Serve immediately or cover and refrigerate for up to 2 hours prior to serving. This salad is not the best the next day.

Simple Homemade Tomato Soup

Serves 10-12 people

Prep/cook time: 10 minutes / 30 minutes

Ingredients:

• 3 Tbsp extra-virgin olive oil

• 2 Tbsp grass-fed butter

• 2 Cups organic yellow onion, diced

• 5 Organic garlic cloves, minced

• 3 Tbsp organic tomato paste

• 3 Cans organic whole tomatoes with juice (I like San Mariano)

• 1 Tbsp dried organic oregano

• Fresh basil leaves, chopped

• Salt and pepper to taste

Directions:

Heat olive oil and butter in a large saucepan or Dutch oven over medium heat. Add onions, salt onions, cover and cook for 10 minutes. Add garlic, oregano, and tomato paste, saute for 2 additional minutes. Add canned tomatoes and the juice, breaking up the tomatoes with a wooden spoon. Bring to a low boil then reduce to a simmer for 20 minutes. Using an immersion blender, blend the soup soup directly in the pot (or blend in batches using a standard blender). Season with salt and pepper and serve with a garnish of chopped basil. It goes wonderfully with some crusty bread, croutons or grilled cheese sandwiches. It also freezes very nicely.

Go-To Granola

Ingredients:

• 2 cups raw, organic old fashioned rolled oats
• 1 cup raw nuts, whole or chopped based on preference
• 1/2 cup raw pumpkin seeds
• ¾ cup shredded coconut
• ½ cup unsweetened dried fruit, chopped (optional)
• 2-3 tablespoons maple syrup 2 tablespoons virgin coconut oil or ghee (or a combo of both)
• 1 teaspoon vanilla extract or almond extract
• 1 large pinch coarse sea salt

Directions:

1. Preheat oven to 325 degrees
2. Combine all ingredients in a mixing bowl. Use your clean hands to mix well and toss to coat; don’t be afraid to get your hands dirty
3. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 20-30 minutes, stirring every 10 until toasted. Watch the granola carefully towards the end as it can burn quite easily.
4. Cool before serving or storing.
5. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Enjoy!

Gut-Friendly Berry Gummies

Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 6-8 servings

Ingredients:

• 1 heaping cup of your choice of blueberries or raspberries or a blend of the two

• 4 lemons (or 2/3 cup lemon juice)

• 1/4 cup of unflavored, grass fed gelatin

• 1-3 tablespoons raw honey or maple syrup (depends on if you want tart or slightly sweet gummies; can be omitted entirely)

Directions:

1. Place berries into small saucepan and heat over medium until berries pump up and liquid is bubbling (around 8 minutes).

2. Let the mixture cool slightly and move to blender. Add the juice of all four lemons and honey or sweetner if using.

3. Blend until smooth; add the gelatin and blend again.

4. Pour into silicone candy molds or a 9x9 baking dish and refrigerate for at least 45 minutes. Once they are set you can remove from the molds or cut up into squares. They will store in the refrigerator for up to 5 days.

Fall Kale Salad

Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 4 servings

Ingredients:

• 1 cup quinoa, cooked*
• 2 bunches (medium-sized) lacinato (dino) kale, washed, dried and chopped into small (one inch or so) pieces
• 1 large ripe pear, washed, stemmed and cored, sliced thin
• 1 cup cooked chick peas, rinsed and drained (if canned)*
• 4 tablespoons fresh parsley, chopped
• 1/4 cup pecans or walnuts, chopped
• 1/3 cup extra virgin olive oil
• 1/8 cup balsamic vinegar
• 1-2 Tablespoons pure maple syrup
• Sea salt and fresh ground pepper, to taste

Directions:

1. Cook quinoa as directed. This step can be done ahead of time, but I like to prepare this salad when the quinoa is warm.
2. Place cooked quinoa in a large salad bowl. Add the kale, pear, chick peas, nuts and parsley and toss to combine.  
3. In a small bowl, whisk together the oil, vinegar, and maple syrup, adding salt and pepper to taste; pour it over the salad and toss gently to coat.

Can be served immediately or saved for later.  This salad will hold well in the refrigerator for a few days.

*Omit the quinoa and/or chick peas if you are grain free or do not tolerate these items, feel free to add another protein of choice!